Canadian Cheese Soup

• Produce

  • 1 Carrot, medium
  • 2 stalk(s Celery
  • 1 tbsp Onion

• Canned Goods

  • 2 1/4 cup Chicken broth

• Baking & Spices

  • 3/4 cup Flour

• Dairy

  • 1 stick Butter
  • 1 oz Cheddar cheese, grated
  • 1 1/2 cup Milk
  • 1 oz Swiss cheese, grated

• Other

  • 8 oz Cheez whiz

Found on justapinch.com

Description

Ingredients

• 2 1/4 c chicken broth
• 2 stalk(s) celery, finely chopped
• 1 Tbsp onion, finely diced
• 1 medium carrot, finely shredded
• 1 stick butter, melted
• 3/4 c flour
• 8 oz cheez whiz
• 1 oz grated swiss cheese
• 1 oz grated cheddar cheese
• 1 1/2 c milk

Directions

• 1In a large pot, bring the broth to a boil. 2Add celery, carrot and onion. Simmer 25 minutes until veggies are soft but not mushy. 3Meanwhile, melt butter in a skillet over low heat. Add flour and stir constantly with wire whisk, until smooth and free of limps. Cook this roux 8 to 10 minutes, still over low heat, whisking constantly to prevent scorching. 4Turn the heat down under the broth to medium-low. Add the roux to the broth. Continue to whisk until smooth and thick about 5 minutes. 5Slowly add Cheez Whiz and grated cheeses. Continue cooking until cheese is melted, whisking occasionally. 6Heat milk in microwave until warm. Add to soup slowly. Whisk until smooth. You can add more milk if needed for desired consistency. 7Serve with toasted croutons or crackers. Refrigerate leftovers.